Philly Cheesesteak
- 1 ribeye steak 6 to 8 ounces (shaved thin)
- 1/2 onion
- 4 oz cheese whiz
- 1 hoagie roll
- 1 salt & pepper
How to Make It
- Your local butcher can shave the steak thin when you purchase it.
- Break up shave steak well and season generously with salt and pepper. Set aside for a few minutes.
- Preheat large pan over medium heat with 2 tablespoons of oil.
- Cut onion into thin wedges. Saute in preheated pan until the onions are soft and brown (carmelized). This may take 12 to 15 minutes. When done remove from pan.
- With a paper towel quickly wipe down the cooking pan. And add a tablespoon or so of cooking oil. Then turn the heat up to medium-high.
- When the pan is hot add the shaved steak. Season with salt again.
- With a large spatula keep the steak moving as it cooks (this will happen very quickly).
- When the meat is mostly cooked (just a little pink left) add the onions back to the pan. Continue cooking until the meat is fully cooked.
- When fully cooked place on a hoagie roll.
- In a microwave safe container heat the cheese whiz for 10 seconds (only). Stir and heat for 10 seconds again.
- Top cheese steak with cheese whiz and enjoy.
- Note:** You can use provolone cheese in place of the cheese whiz. Just add to the top of steak in the pan and let melt before putting on the hoagie roll.
- Side serving suggestion
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